Cuban Mojo Chicken with Black Beans and Rice

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup orange juice, 1/4 cup lime juice, 6 cloves of minced garlic, 1 tsp cumin, 1 tsp oregano, and 2 tbsp olive oil. Place the about 680 g chicken breasts into the bowl, ensuring they are coated in the marinade. Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes.
2. 2While the chicken is marinating, prepare the rice. In a large heavy-bottomed pot, combine the 1.5 cups rice and 3 cups chicken broth. Bring to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it stand, covered, for 5 minutes off the heat.
3. 3Finely dice the 1/2 medium onion and 1/2 medium green bell pepper. Heat a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the diced onion and green bell pepper to the skillet and cook, stirring occasionally, for 5-7 minutes, or until softened.
4. 4Drain and rinse the 1 can of black beans. Add the drained black beans to the skillet with the softened vegetables. Stir and cook for another 3-5 minutes, or until the beans are heated through.
5. 5Remove the chicken breasts from the marinade, letting any excess drip off. Heat a grill pan or large skillet over medium-high heat (204.4°C / 200°C). Cook the chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 74°C and the juices run clear.
6. 6Let the cooked chicken rest on a cutting board for 5 minutes. Slice the rested chicken breasts against the grain into 1.27 cm thick pieces.
7. 7Serve the sliced chicken over the prepared rice, with the black bean and vegetable mixture alongside.

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